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Home » Vegan Recipes

Gluten-Free Vegan Chocolate Chunk Cookies

Last updated on August 24, 2022 By Anna 5 Comments This post may contain affiliate links.

Gluten-Free Vegan Chocolate Chunk Cookies are from a recipe I made up a few years ago when we were living near a Sprouts. I had easy access to what I considered "alternative' ingredients such as almond meal and ground flax. These days those are pretty mainstream ingredients available at just about any grocery store.

Gluten Free Vegan Chocolate Chunk Cookies

Gluten-Free Vegan Chocolate Chunk Cookies


To start I used an old almond flour recipe which calls for an egg and is not vegan. This recipe uses ground flax instead of an egg, brown sugar instead of maple syrup, and a combo of coconut oil and almond butter for fat. The cookies bake up thick, soft and have a pretty strong almond flavor from the almond butter. Here's a photo of the dough. I baked a couple of balls right away and frozen the rest for later.

gluten-free vegan chocolate chunk cookies

The smaller size (18 per batch) cookies weigh about .85 oz each, so if you want larger cookies just double up the balls and make 9 or 10 cookies. Here's a photo of the larger size cookies.

gluten-free vegan chocolate chunk cookies
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Recipe

gluten-free vegan chocolate chunk cookies

Gluten-Free Vegan Chocolate Chunk Cookies

Cookie Madness
Gluten Free Vegan Chocolate Chunk Cookies made with almond flour, almond butter, brown sugar and coconut oil.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine American
Servings 18

Ingredients
 

  • 1 ½ cups blanched almond flour 150 grams
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup packed dark brown sugar 50 grams
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ¼ cup almond butter without salt or sugar
  • 2 tablespoons coconut oil 30 grams
  • 1 flax egg 1 T. flax mixed with 3 T. water
  • ¾ cup dark chocolate chunks or chips feel free to use more or less

Instructions
 

  • Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  • Mix together the almond flour, baking soda and salt and set aside.
  • In a second bowl, using an electric mixer, beat the sugar, vanilla, almond butter and coconut oil for 1 minute, scraping the side of the bowl often. Beat in the flax egg.
  • Add the almond flour mixture and stir by hand until blended.
  • If the dough looks too wet, sprinkle in some more almond flour. The dough should be the consistency of thick mashed potatoes. Stir in chocolate chunks.
  • Using a tablespoon, scoop up 18 heaps of dough and arrange on the parchment lined baking sheet spacing about 2 ½ inches apart. Bake one sheet at a time for about 10-12 minutes.
  • Let cool on the baking sheet for about 3 minutes, then transfer to a wire rack and let cool completely.

Notes

For larger cookies, make 9 or 10 dough balls instead of 18 and flatten them slightly before baking.

More Vegan Recipes Archive

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Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

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  1. Anna

    September 07, 2019 at 7:07 am

    Runnergirl, the coconut oil should be soft but not melted. Thanks for asking! I'll add a note.

  2. RunnerGirl

    September 06, 2019 at 10:43 pm

    I want to try these! Is the coconut oil solid or melted?

    Thanks!

  3. Anna

    September 05, 2019 at 7:05 am

    Karen, sorry for the delayed response. They are completely different mainly because the almond flour gives them a different texture and flavor. The texture is dense and soft and the flavor is somewhat almond with chocolate and vanilla. They look like regular chocolate chunk cookies but darker. The flax egg works perfectly here.

  4. karenb

    September 02, 2019 at 3:18 pm

    How do they taste compared to non gluten and with egg substitute?

  5. Sue

    September 01, 2019 at 10:51 am

    They are very attractive cookies!

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